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Vegetable Stock Mix
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Asian Aromatic Base
Asian Korean Style Base
Asian Miso Base
Beef Flavoured Vegan Stock Mix
Beef Glace
Beef Gravy Mix
Beef Stock Mix
Bombay BBQ Inspired Sauce
Carolina Mustard Style BBQ
Cheese Stock Mix
Chicken Flavoured Vegan Stock Mix
Chicken Gravy Mix
Chicken Stock Mix
Classic Béchamel Sauce Mix
Classic Demi-Glace Mix
Crème Anglaise
Dark Mexican Style Seasoning
Fish Stock Mix
Fragrant Thai Style Seasoning
Game Glace
Instant Gravy
Jalfrezi Seasoning
Keralan Style Seasoning
Korea Town Style Ketchup
Korma Seasoning
Lamb Flavoured Vegan Stock Mix
Lamb Glace
Lamb Stock Mix
Light Vegetable Stock Mix
Lobster Glace
Lobster Sauce Base
Memphis Champion Inspired BBQ
Mushroom Stock Mix
Peanut Free Satay Style Seasoning
Peppercorn Sauce Base
Premier Chicken Jus
Premier Lamb Jus
Premier Red Wine Jus
Premier Rich Vegetable Jus
Premier Veal Jus
Rogan Josh Seasoning
Savoury Gravy Mix
Signature Beef Jus
Signature Chicken Stock Reduction
Signature Hollandaise Sauce
Signature Red Wine Jus
Smoky El Diablo Inspired Sauce
Spicy Persian Style Seasoning
Tikka Seasoning
Turkey Stock Mix
Veal Glace
Vegetable Mirepoix Glace
Vegetable Stock Mix
Wild Mushroom Glace
Wild Mushroom Sauce Base
Zesty Chermoula Seasoning
Bordelaise Sauce
PREP TIME: 10 mins
COOKING TIME: 15 mins
SERVES: 10
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.
Ingredients...
This sauce makes x10 100ml portions
20g Butter.
200g Finely chopped shallot.
1 x sprig Fresh thyme.
2 x Bay leaves.
250ml Red wine.
1litre Tepid water.
68g Essential Cuisine Classic Demi-Glace Mix.
100g Poached diced bone marrow.
Squeeze of lemon juice(optional).
Good Twist of freshly ground pepper.
Sea Salt season to your taste.
5g Finely chopped flat parsley.
Method...
1. Melt butter in a suitable pan and add the chopped shallots, thyme and bay leaves. Fry gently until tender, with not too much colour. Stir in the wine, reduce by half and then pour in the water.
2. Whisk the Classic Demi-Glace Mix into the pan and bring to the boil, stirring continuously, simmer for 5 minutes.
3. Remove bay leaves and thyme, stir in the bone marrow and lemon juice (optional).
4. Finally, season to your taste, stir in the chopped parsley and your Bordelaise Sauce is ready to serve.
